- 1kg/2lb 4oz redcurrants
- preserving sugar
- 3 oranges, juice and zest
- 3 lemons, juice and zest
- 150ml/5fl oz red port
- 50ml/2fl oz red wine vinegar
- 2 cloves
- 1 cinnamon stick
- pinch ground ginger
- 150g/51/2oz runny honey
- 100g/31/2oz demerera sugar
- leaves from 2 sprigs fresh thyme
- 50ml/2fl oz redcurrant juice
- 1/2 tsp English mustard
- 1 cooked corner of ham
- For the jelly, place the redcurrants into a pan with a little water, bring to a simmer and cook until the fruit bursts. Tip into a jelly bag and strain overnight into a large bowl.
- Next day, measure the juice, place in a pan and add 450g/1lb of preserving sugar for every 600ml/20fl oz of juice. Dissolve the sugar over a high heat and boil for 5-10 minutes then remove the pan from the heat.
- Preheat the oven to 190C/375F/Gas 5. Place the orange and lemon juice and zest in a clean pan, bring to a boil then reduce the heat and add the port, wine, vinegar and spices. Simmer for 20 minutes then add 300g/10½oz of the redcurrant jelly mixture and simmer for a further 10 minutes. Remove the pan from the heat and set aside to cool.
- For the ham, mix together the honey, sugar, thyme, redcurrant juice and mustard to make the glaze. Slash the surface of the ham in a diamond pattern and rub in the glaze. Place the ham in a roasting tin and roast for 40-50 minutes, basting from time to time.
- Allow the ham to cool to room temperature then cut into slices. Serve with the jelly, chunks of bread and a celery, apple and fresh parsley salad.